GINGERBREAD BABIES

Gingerbread Babies image

These homemade gingerbread cookies are inspired by the antics in the Gingerbread Baby story by Jan Brett. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 2h10m

Yield about 2-1/2 dozen.

Number Of Ingredients 19

Ingredients

3/4 cup butter, softened
1 cup packed brown sugar
1 large egg
3/4 cup molasses
4 cups all-purpose flour
2 tablespoons baking cocoa
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
ICING:
2 cups confectioners' sugar
2 tablespoons plus 2 teaspoons water
4-1/2 teaspoons meringue powder
1/4 teaspoon cream of tartar
Red paste food coloring

Steps:

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. Combine flour, cocoa, ginger, baking soda, cinnamon, cloves, cardamom, nutmeg and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll dough to 3/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on ungreased baking sheets; reroll scraps., Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool., In a large bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high 4-5 minutes or until stiff peaks form. Tint desired amount of icing red. (Keep unused icing covered at all times with a damp cloth.), Using pastry bags and small round tips, decorate cookies as desired. Let dry at room temperature for several hours or until firm. Store in an airtight container.

Nutrition Facts : Calories 189 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 128mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.